Sawyer Creek Cattle Spanish Grass-fed Beef Stew

Craving a warm, satisfying dish that's both nutritious and delicious? This Spanish Grass-fed Beef Stew, featuring Sawyer Creek Cattle's premium grass-fed beef, is just what you need. Tender chuck roast, hearty vegetables, and the briny kick of green olives come together in a rich, flavorful broth. You can choose between options with or without a homemade tomato sauce for extra freshness and depth of flavor. By using healthy ingredients like avocado oil and slow-cooking the stew to perfection, you'll enjoy a meal that's not only packed with bold Spanish flavors but also full of nutrients. Perfect for cozy weeknight dinners or meal prepping with ease!

Total Prep Time: 20 minutes

Cook Time: 4.5-5.5 hours (high heat) or 9-10 hours (low heat)

Servings: 4 

Meal Ingredients

  • 1.5 lbs. Sawyer Creek Cattle grass-fed chuck roast, cut into 1½-inch cubes
  • 3 cups beef broth (low sodium)
  • 1 medium yellow onion, diced into ½-inch pieces
  • 3 carrots, peeled and sliced into 1" segments
  • 1.5 lbs. Yukon Gold or red potatoes, cut into 1½-inch pieces
  • 15 oz can diced tomatoes
  • Zest and juice of 1 orange (1 tsp juice)
  • 1 tbsp avocado oil
  • 2 tsp garlic, minced
  • 1 tbsp smoked paprika
  • ¼ tsp ground black pepper
  • ½ tsp sea salt
  • ¾ cup pitted green olives
  • 1 tbsp fresh Italian parsley, chopped for garnish

 Instructions

  1.  Prep and Sear the Beef:
    1. Season the beef cubes with salt and pepper.
    2. Heat the avocado oil in a large skillet over medium-high heat. Sear the beef cubes until browned on all sides (about 3-4 minutes).
    3. Remove from heat and transfer to the crock pot.
  2. Prepare the Vegetables:
    1. In the same skillet, sauté the onions and carrots until they begin to soften (about 3-4 minutes)
    2. Add the minced garlic, smoked paprika, and orange zest. Sauté for another minute.
  3. Combine Ingredients in the Crock Pot:
    1. Transfer the sautéed onions, carrots, and garlic mixture to the crock pot.
    2. Add the diced tomatoes, beef broth, orange juice, and potatoes. Stir to combine.
  4. Slow Cook:
    1. a. Set the crock pot to high and cook for 4.5–5.5 hours, or low for 9–10 hours, until the beef and potatoes are tender. Stir occasionally.
  5. Add the Olives:
    1. About 30 minutes before the end of the cooking time, add the green olives to the stew and stir well.
  6. Serve and Garnish:
    1. Once done, taste and adjust seasoning with salt and pepper as needed.
    2. Ladle the stew into bowls and garnish with fresh Italian parsley.

Calories Per Serving: 475 calories

Total Calories: 1,900 calories

Calorie Estimate Disclaimer: Calorie counts are approximate and will vary depending on portion sizes, specific brands used, and any substitutions made. Always check labels and adjust according to your needs.

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